James Beard's Lamb Shanks With Beans

Directions

1. Pinto beans, Great Northerns, or possibly pea beans can be used. Pick over the beans, and soak them in water to cover by 2 inches overnight, changing water at least one time. Drain. In a kettle, combine the beans with water to cover by 1-inch and add in one of the onions, stuck with the cloves, the bay leaf, 8 garlic cloves, and salt. Boil the mix for 5 min, and then simmer it, covered, for 25-30 min, or possibly till the beans are just tender. Stud lamb shanks with slivers of garlic and rub them down with crumbled dry rosemary and salt to taste. In a heavy skillet, heat 3 Tbsp butter and 3 Tbsp oil over mod-high heat. Brown the lamb shanks and season them with salt and pepper. Add in the rosemary, broth, wine, and bring liquid to a boil. Simmer the shanks, covered, for 60 min. In another skillet, cook the remaining 2 onions, sliced thin, in the remaining 3 Tbsp oil, till they are lightly browned. Cook them, covered, till they are softened and season them with salt and pepper. Drain the beans, reserving the cooking liquid. Put half the beans in an 8-quart. casserole, top them with the onions and the remaining 3 cloves of garlic, minced fine. Transfer the shanks to the casserole and top them with the remaining beans. Pour the lamb braising liquid over all and add in sufficient of the bean cooking liquid to just cover. Top the casserole with the bacon strips. Cook it, uncovered, in the middle of a preheated 350f oven for 60 min. Sprinkle the top of the mix with bread crumbs. Dot with the remaining butter, cut into bits.
2. Bake the mix, uncovered, for 20-25 min or possibly till the bread crumbs are golden brown. a 1970 Gourmet Mag. favorite.